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Frontiers in Plant Science|April 30, 2025
Innovative aspects of micropropagation in oliveMaurizio Micheli, Luca Regni, Anna De Carlo, et al.Frontiers in Plant Science|April 12, 2019
The Influence of Light on Olive (<i>Olea europaea</i> L.) Fruit Development Is Cultivar DependentLara Reale, Luigi Nasini, Martina Cerri, et al.Plants (Basel, Switzerland)|April 3, 2021
Phytodepuration of Nitrate Contaminated Water Using Four Different Tree SpeciesLuca Regni, Maria Luce Bartucca, Euro Pannacci, et al.Plants (Basel, Switzerland)|April 28, 2023
Optimization of the <i>In Vitro</i> Proliferation of an Ancient Pear Tree Cultivar ('Decana d'inverno') through the Use of Neem OilLuca Regni, Simona Lucia Facchin, Daniel Fernandes da Silva, et al.Journal of the Science of Food and Agriculture|March 27, 2018
Determination of changes in the concentration and distribution of elements within olive drupes (cv. Leccino) from Se biofortified plants, using laser ablation inductively coupled plasma mass spectrometryRoberto D'Amato, Maurizio Petrelli, Primo Proietti, et al.Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS)|January 7, 2017
Selenium speciation profiles in biofortified sangiovese wineMaria Chiara Fontanella, Roberto D'Amato, Luca Regni, et al.Frontiers in Plant Science|January 26, 2017
Long Term Amendment with Fresh and Composted Solid Olive Mill Waste on Olive Grove Affects Carbon Sequestration by Prunings, Fruits, and SoilLuca Regni, Luigi Nasini, Luana Ilarioni, et al.The Science of the Total Environment|April 25, 2025
A multidimensional approach to the decarbonization of the olive oil sector: methodology proposal and case studyLuca Regni, Paolo Sdringola, Biancamaria Torquati, et al.Plants (Basel, Switzerland)|January 11, 2024
The Influence of the Explant's Type on the Performance of Synthetic Seeds of Blackberry (<i>Rubus</i> spp.)Luca Regni, Maurizio Micheli, Simona Lucia Facchin, et al.Plos One|April 28, 2017
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?Roberto D'Amato, Primo Proietti, Andrea Onofri, et al.Pageof 3